Beetroot and Goats Cheese Stack with Salad

Beetroot and Goats Cheese Stack with an Apple, Walnut and Baby Herb Salad and Split Balsamic Dressing by Up and Coming Gluten-free Chef of the Year winner, Shanice Parris.

Kcal: 460.0

Difficulty: Pretty easy

Serves 2
20 mins prep

Ingredients

  • 2 x large cooked beetroot
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp honey
  • 50g (2oz) soft goats cheese
  • 2 tbsp single cream
  • 2 tsp finely chopped chives
  • 1 green apple, sliced into match sticks
  • 1 tbsp walnuts, chopped
  • Selection of fresh micro herbs

Method

  1. Slice each beetroot into 0.75cm thick rounds and transfer to a shallow dish.
  2. Pour over the oil, vinegar, honey and some salt and pepper and leave to marinate for 20 minutes.
  3. For the goats cheese mousse, soften the goats cheese in a bowl with a spoon and stir in the cream, chives and salt and pepper until smooth. Transfer to a small piping bag.
  4. Drain and dry the beetroot slices, reserving the marinade to become the dressing.
  5. Place one slice of beetroot on each plate and pipe a layer of goats cheese mousse on top. Repeat this sequence and finish with a final slice of beetroot.
  6. Place some micro herbs along side the beetroot stack and top with some apple match sticks. Scatter over chopped walnuts and finish with a drizzle of the split balsamic dressing.

Nutritional information per serving

Kcal
460
Fat
35g
Carbs
28.5g
Protein
8.7g
Fibre
4g